Apricot Mousse in Almond Tuiles

2hr 46m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 120m + Bake: ca. 6m

For 12 pieces

Nutritional Information

Contains 109 Kcal


  • 400 g apricots cut in half, pitted (yields approx. 300 g)
  • 4 tbsp. elderflower syrup
  • 2 leaves gelatine, soaked for approx. 5 mins in cold water, drained
  • 4 tbsp. full cream
  • 2 tbsp. icing sugar
  • 1 tsp. vanilla sugar
  • 1 pinch salt
  • 2 tbsp. white flour
  • 1.5 tbsp. shelled ground almonds
  • lemon balm to decorate

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  • Bring the apricots and syrup to the boil together, reduce the heat. After approx. 5 mins., set aside 4 apricot halves as decoration, continue cooking the remaining apricots for approx. 5 mins. until the apricots are soft, then puree. Stir the gelatine into the hot mixture. Push through a sieve into a bowl. Chill until the mixture is slightly firm at the edges, then stir until smooth. Beat the cream until stiff, fold in carefully. Spoon the mixture into a sturdy freezer bag (plastic bag) or a piping bag without a nozzle and chill for approx. 2 hours.
  • Mix the icing sugar with the remaining ingredients including the almonds. Add the cream and mix into a smooth dough.
  • Shape: Spread 6 x 1 tbsp of dough, ensuring there is plenty of space between each, onto an oven tray lined with baking paper, creating six circles that are as thin as possible (approx. 9 cm Ø).
  • Bake for approx. 6 mins. in the centre of an oven preheated to 180°C. As soon as the tuiles are light brown in colour, carefully separate 2-3 tuiles from the baking paper and place over a rolling pin. Leave to set for approx. 1 min., then leave to cool completely on a cooling rack. Return the remaining tuiles to the oven, with the door open, until they separate. Repeat these steps with the remaining mixture.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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